Canned fruit cocktail cake

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My upside-down fruit salad cake is a quick and easy store cupboard standby with only three ingredients. This cake is unbelievably simple to make with tinned fruit cocktail. It is fun, frugal and tasty. It's also vegan,  fat free and fuss free of course! | Tinned Fruit Cake, Tinned Fruit Recipes, Fruit Cocktail Cake Easy, Fruit Salad Cake Recipes, Canned Fruit Cocktail Recipes Desserts, Recipes Using Canned Mixed Fruit, Fruit Cocktail Bread, Canned Fruit Cake, Desserts With Fruit Cocktail

My upside-down fruit salad cake is a quick and easy store cupboard standby with only three ingredients. This cake is unbelievably simple to make with tinned fruit cocktail. It is fun, frugal and tasty. It's also vegan, fat free and fuss free of course! |

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350/48-52 mins oven times vary.  3 15 oz. cans very cherry fruit cocktail  1 16.5 oz yellow cake mix  1/2 cup butter melted  3/4 cup pecan pieces  Instructions  Preheat oven to 350.  Drain two cans of the fruit cocktail. In a bowl, mix together the two cans of drained fruit cocktail and the third can (fruit + light syrup). Pour the fruit mixture into a 9 x 13 baking pan prepared with non-stick baking spray. Canned Fruit Dump Cake, Recipes With Can Fruit, Canned Fruit Cocktail Recipes Desserts, Desserts With Fruit Cocktail, Can Fruit Recipes, Fruitcocktail Cake Recipe, Recipes Using Canned Fruit Cocktail, Fruit Cocktail Cake With Box Cake, Recipes Using Fruit Cocktail

350/48-52 mins oven times vary. 3 15 oz. cans very cherry fruit cocktail 1 16.5 oz yellow cake mix 1/2 cup butter melted 3/4 cup pecan pieces Instructions Preheat oven to 350. Drain two cans of the fruit cocktail. In a bowl, mix together the two cans of drained fruit cocktail and the third can (fruit + light syrup). Pour the fruit mixture into a 9 x 13 baking pan prepared with non-stick baking spray.

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